Second Helping, a new weekly column that features a recipe previously published in the AJC, launches with chef Savannah Sasser's Dashi-Pickled Radishes.

It's also the star of endless dinners, from beefy chili to veggie-forward curries to chicken and rice. I'm happy to eat it ...

Fast forward three years and the final article will introduce everyone’s favorite, “dashimaki-tamago,” or dashi-flavored Japanese rolled omelet. The ingredients are simple, it tastes ...

Whip up these earthy tender udon noodles simmered with tofu and bok choy in an umami-rich sesame broth for the perfect quick ...

And, dashi is the ingredient that produces this umami. Kombu, bonito flakes, and other foodstuffs that were transported to the landlocked capital were combined to concoct this stock. Japanese ...

Master two comforting dishes, made with rich, umami dashi: an unforgettable miso soup, and dashimaki tamago. 1. To make dashi, slit the kombu and soak in water for at least 3 hours. Heat until it ...